This fettuccine pasta recipe is dairy-free, making it ideal for someone following a vegan diet or for someone who is lactose intolerant. To give it a special touch, you can add miso paste, and it tastes delicious.
Cook the pasta according to the package instructions.
Heat the oil in a medium skillet over medium-high heat and add the onion. Cook until soft. Add the finely chopped garlic and cook for a couple more minutes.
In a blender, combine the onion, garlic, cashews, water, miso paste (if desired), lemon juice, salt, and pepper. Process until the mixture is very smooth, about 2 minutes.
Mix the pasta with the sauce and sprinkle with chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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